Monday, July 4, 2011

Review of last recipe - Potato lace/potato pancakes ... how can you go wrong?  Had these delicious bits with sour cream, and although the recipe is easy and tasty, this is just not something that I ever would think of making.  Maybe I see it as too high in calories?   Oh, by the way, the last soup recipe did not get any better overnight in the fridge.

TODAY'S RECIPE - CREAM OF CHICKEN SOUP WITH APPLES
Just as it would be tough to make a barbecue recipe in winter, I'm faced with a soup recipe on the 4th of July (hot and humid here). 

What is really fun about this exercise, in general, is that many times, there's a caption with the recipe, and with the help of the internet (obviously not around when my recipe collection began), I can research whether a restaurant or chef still exists.  In this case, the recipe probably came from Bon Appetit's section where readers would write in and ask for recipes for dishes they had partaken at their favorite restaurants so they could duplicate them at home.  This one come from Woerne's European Pastry Shop and Restaurant in Seattle, WA, where this was the occasional "special soup" on the menu.  The owner, Guenther Woerne was born in Vienna, and moved to Seattle via Canada when he was in his 20's.  He died in 2008.  It appears his pastry shop/restaurant was located near UW, and until it closed in the 80's or 90's, was a favorite hangout for students (probably a precursor to Starbucks).

4-6 servings

3 tbsp butter
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tbsp butter
3 medium sized red apples, cored and sliced
4 1/2 tbsp flour
2 tbsp butter
5 cups chicken broth
2 tbsp applejack or Calvados
1/2 tsp dried marjoram, crumbled
1/2 tsp salt
freshly ground pepper
2 cups diced cooked chicken
1-2 tsp cider vinegar (optional)

Melt 3 tbsp butter in heavy large saucepan over high heat.  Add onion and saute 2 minutes.  Reduce heat to medium-low and cook, stirring occasionally, until onion is transparent, about 4 minutes.  Add carrot, celery and 1 tbsp butter.  Increase heat to medium-high and saute until vegetables are slightly tender, about 7 minutes.  Add apples,  Reduce heat to low, add flour and 2 tbsp butter, and stir 2 minutes.  Blend in broth, applejack, marjoram, salt and pepper.  Increase heat to medium and cook until soup thickens.  Stir in chicken.  Taste and adjust seasoning, adding vinegar if soup is too sweet.  Serve hot.

No comments:

Post a Comment